Ingredients Jump to Instructions ↓

  1. 6 ounces pancetta, diced

  2. 1/4 cup olive oil

  3. 1 medium onion, thinly sliced

  4. 3 small zucchini, washed and cut into 1/4-inch-thick disks

  5. 6 large eggs Salt and freshly ground black pepper to taste

  6. 1/2 cup freshly grated Parmesan cheese

  7. 4 tablespoons butter

  8. 1 tablespoon finely chopped parsley leaves

  9. 3 fresh basil leaves, roughly chopped

Instructions Jump to Ingredients ↑

  1. In a large, heavy skillet, cook the pancetta over moderate heat just till lightly browned, about 5 minutes, stirring, and drain on paper towels. Add the olive oil to the skillet, add the onion and zucchini, and stir till the zucchini is lightly browned, about 5 minutes. Drain off the oil and any liquid, transfer the vegetables to a bowl, and let cool. Preheat the oven broiler. In another large bowl, combine the eggs and salt and pepper and beat till well blended and frothy. Add the onion and zucchini and half the cheese and stir well. In a heavy 10-inch skillet, melt the butter over moderately low heat till it begins to foam, and pour the vegetable mixture into the pan. Add the parsley and basil, reduce the heat to very low, and let cook till the eggs are set but the top is still very moist, about 20 minutes. Sprinkle the remaining ¼ cup cheese over the top and run the skillet under the broiler till the top of the frittata is set but not browned, 30 seconds to 1 minute. Run a sharp knife around the edges to loosen the frittata from the pan, slide it onto a plate, let cool slightly, and serve in wedges.


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